Food Studio

We gathered for the first time this year in the beautiful space of ByHands office in Rathkesgate Oslo. The menu was based on the Ayurvedic tradition of eating seasonally and locally, which here in the Nordic countries means a lot of soups and stews of root vegetables in the winter. We wanted everyone to be able to enjoy a meal without compromising their own body and values, so the main base was gluten, dairy-free and vegetarian, with strengthening add on elements such as beef stock, sprouts and ghee on the side.

The welcome drink was Skog and Flyt from Villbrygg. The parsnip and celery root soup was made from winter-stored vegetables from Tore Jardar at Virgernes CSA. The cheeses from Havens Kolonial, was Råblå from Grindal Ysteri, Konrad from Stavanger Ysteri and Brilliant brie from Kjekshus farm. Havens also provided the vegan alternative Tunfri.

The sourdough bread came from Little Pickle and the rye bread from Lina Reichert. The stirred blackcurrants were from Cecilie´s childhood home in Nittedal, together with the gluten-free crispbreads, the broth, parsley pesto, pickled red onion, mung bean sprouts and gee. The rillette came from Magnus Thorvik and IOM, the coffee was Nacimento Pacas from Tim Wendelboe together with gluten-free brownies from Lyd’s.

The pots and landscape plates, which were both made of clay and imprinted with a specific location, were created by artist and ceramist Hélène Arja. The chairs were borrowed from the neighbors Prismatic Pages. 

The mini concert from Prosjekt Året with Esther Buchmann and Kristoffer Limi Pahle was the perfect ending. 

Photo: Heidi Fagerlid